Na-cho average nacho bites are going down this Super Bowl Sunday! Now don’t get me wrong, I’m all for some good old fashioned nachos with the salty chips and gooey cheese, but lately my body’s been screaming for all the veggies! (And guac…lots and lots of guac). So these mini pepper nacho bites were definitely right up my alley!
Funny story, I first made these on a whim one day hoping to satisfy my intense nacho craving. I thought they were freaking delicious but just assumed that no one else would want any considering they were more on the healthier side of things. Next thing I knew, both Charlie and my dad were digging into these guys like there was no tomorrow…and then kept asking for more. Coincidence? I think not!
It’s pretty easy to see why we all love them though. They’re meaty, cheesy and pack just the right amount of spicy sweetness to keep my taste buds entertained for hours! Ground turkey not your thing? That’s a-ok loves! They’d still taste just as great with any other type of ground meat too! (Even though these were pretty damn delicious if I do say so myself.) But in place of turkey you can always use ground beef, chicken, bison, maybe even venison or elk if you’re in to that kind of thing. But that’s the best part about them! They’re so versatile that you can tailor them to anyone’s taste buds and add whatever toppings you’d like!
So while ya’ll are on the couch watching the “big game”, you can catch me at the buffet (like usual) stuffing my face with these little beauts. Don’t worry though, I’m sure I’ll resurface around half time. If not…send help!
Tips for making stuffed peppers:
- When cooking the meat, make sure to break it up into small pieces. (I usually leave my ground meat in large chunks but that will definitely NOT work here!)
- DO NOT cut the tops off the peppers. By keeping the pepper in it’s “whole shape”, you’re able to use it like a boat for your filling/toppings. Otherwise, all of the filling with fall out and you’ll be left with a sad lonely pepper. (Besides, the bigger the boat – the more toppings you get!)
- For those of you that want a “cheesier” pepper (ahem Charlie), just top each pepper with a little cheese before putting them in the oven to bake. You could use cheddar, monterrey jack, ooo maybe even some pepper jack for that spicy kick!
- Pressed for time? Not to worry! You can prep these a day in advance too. Just make the filling up the night before, stuff your peppers the next day and pop them in the oven right before you’re ready to leave.
Mini Pepper Nacho Bites
- 15 mini peppers
- 1 lb ground turkey
- 2 Tbsp hot sauce*
- 1/2 white onion, chopped
- 1/2 green bell pepper, chopped
- Salt & pepper, to taste
- Optional toppings: cilantro, chopped tomatoes, chopped jalapenos, avocado, cheese
- Preheat oven to 400 degrees. In a skillet, saute the onions and peppers for 2-3 minutes or until they begin to soften. Then add the ground turkey, hot sauce, salt and pepper. Stir and continue to cook until the turkey is cooked through. Set aside
- Slice each mini pepper in half. (Make sure to slice them so that both pieces can lay flat.) Scoop out the insides and discard them. Places the half peppers on a baking sheet lined with parchment and spoon the turkey mixture into each half making sure to pack them full. (If using cheese, put cheese on the peppers now.)
- Bake peppers for 8-10 minutes or until they are slightly tender. Take them out of the oven and top them with whatever toppings you like. Serve immediately!